Caracterização e avaliação da qualidade depolpasde açaí industrializadase perfil de ácidos graxos do fruto do açaizeiro

by Loio Vaz, Aurenice Pontes

Abstract (Summary)
The açaizeiro (Euterpe oleracea Mart) is an amazonic native plant from wich is obtained the açaí wine, product appreciated due to its energetic content, especially by sportsmen. In order to evaluate their nutritional and hygienic quality, samples from seven trademarks of açaí pulp commercialized in Recife?s Metropolitan Region and samples of açai fruit were analyzed. The fatty acids content of açaí fruit edible portion was determined by gas chromatography. According to the results, three of the seven pulp trademarks, which were analyzed, could be classified as medium açai pulp, and four as thin açai pulp according to Brazilian legal standards. The average data for pulp composition were humidity (87.56%), protein (1.33g%), lipids (5.65g%), carbohydrates (5.03g%), ashes (0.42g%), calcium (57.0mg%), iron (0.73mg%) Total energy content (76.32 Kcal/100g), acidity (3.77mEq/100mL), pH (4.88), 0Brix (4.34), Brix/acidity (1,15), for medium açai. For thin açai, the data were humidity (90.49g%), protein (0.80g%), lipids (4.10g%), carbohydrates (4.35g%), ashes (0.29g%), calcium (57.47mg%), iron (0.59mg%), total energy content (57.19Kcal/100g), acidity (3.85mEq/100mL), pH (4.42), 0Brix (4.17) Brix/acidity (1.58). Thin açai presented significant difference (pamp;#61500;0.05) for all parameters. These data show that there is great variability in technology for pulp obtaining among industries. Despite presenting variability all products were in compliance with legal standards for physical chemicals and microbiologic parameters. The average data for chemical composition of açaí fruit were humidity (40.79g%), protein (3.97%), lipids (17.36%), carbohydrate (36.15g%) ash (1.73%), calcium (235.9 mg%), iron (2.06mg%), sodium (15.46mg%); energy content (316.72 Kcal/100g) and VD (11%) The chromatographic analysis identified the presence of palmitic acid (18,6 to 20,41), palmitoleic acid ( 2,71 to 3,1), stearic acid ( 1,31 to 1,91), oleic acid (67,71 to 69,13), linoleic acid (5,93 to 6,56) and linolenic acid (0,80 to 1.95). The polinsaturated acids were predominant at 70% level. Due to the data presented, the açai fruit can be considered as nutritionally satisfactory and similar to olive oil, recommending its use in industrial scale
This document abstract is also available in Portuguese.
Bibliographical Information:

Advisor:Zelyta Pinheiro de Faro

School:Universidade Federal de Pernambuco

School Location:Brazil

Source Type:Master's Thesis

Keywords:açaí polpas industrialização ácidos graxos fruto nutricao


Date of Publication:11/28/2003

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